Toor Dal Ka Dosa | Instant Dosa Recipe for Breakfast | Dal Ki Chutney

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Wash and soak the dal and rice in water for at least 4 hours. Soaking it overnight is the best option.

Strain the water from the dal and rice, and add it to a mixer grinder. To this add ginger, garlic, dried red chilli, curry leaves, black pepper, cumin, some asafoetida, salt and turmeric. Add the measured water and then grind it to fine paste, add more water if required. Take the batter out in a bowl and keep the consistency thick but smooth.

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For the stuffing, in a pan, heat oil and add dried red chillies, mustard seeds. Allow the mustards seeds to begin crackling and add the chana dal, curry leaves, ginger, green chilli. Give a nice stir and make sure that nothing gets a brown colour. Now, over high heat, add in the onion, salt, turmeric and tomato. Sauté it well and then add diced cottage cheese, and chopped coriander. Cook it for a few minutes while tossing. The stuffing is ready.

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Heat up a flat pan and pour the dosa batter on it, spreading it in a circular motion using the laddle. Pour some oil on top to fry the dosa and cook on a medium-high flame. Once it is ready, fold it and lift it. To make masala dosa, spread the batter on the pan, drizzle oil and put the stuffing on top of the dosa, carefully lift it and fold it. Toor dal dosa is now ready to be served.

For the chutney, heat oil in a pan, in the oil, add asafetida, dried red chili, and chana dal. Toast the dal on medium heat and wait for it to turn evenly brown. Now add ginger and curry leaves. Turn the gas off and add some turmeric, and mix well. Cool down this mixture and add it to a mixing jar along with desiccated coconut, tamarind paste, salt and some water.

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For the tadka of the chutney heat some oil in a pan, add mustard seeds, cumin, urad dal, and curry leaves. Wait for these ingredients to crackle and turn the gas off. Add this tempering to the chutney and mix. Serve the chutney cold or warm.